Identification of characteristic proteins of wheat varieties used to commercially produce dried noodles by electrophoresis and proteomics analysis

Author:

Li Shuang,Luo Jingyue,Zhou Xiaoling,Li Xianghong,Wang Faxiang,Liu Yongle

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hunan Province, P. R. China

Hunan Provincial Education Department

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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5. The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour;Chen;Food Chem.,2019

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